Soup: Mexican Chicken Corn Chowder

From Shelly Carey (www.allrecipes.com)

Ingredients
1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
½ cup chopped onion
½ teaspoon minced garlic
3 Tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 oz) can cream-style corn
1 (4 oz) can diced green chiles (mild)
1 dash Tabasco sauce (optional)
1 tomato, chopped
Fresh cilantro springs, for garnish (optional)

Directions
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water; pour into Dutch oven and season with cumin. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.

Stir in cream, cheese, corn, chiles and Tabasco sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Note: This recipe goes well with Absolute Mexican Cornbread.